Broccoli with whole wheat pasta in Gorgonzola sauce

Ingredients for 3 servings:

• 2 broccoli
• 100 g dried tomatoes
• 4 spring onions
• 2 garlic cloves
• 200 g whole wheat pasta
• 100g Gorgonzola
• 100 ml cream
• 100 ml white wine
• 20 ml olive oil
• 20 g Parmesan
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the broccoli, separate the florets, blanch in boiling salted water for 2 minutes, and then refresh in ice water. Cook the pasta in plenty of salted water until al dente. Cut the spring onions into florets. For the sauce, sauté half of the spring onions in white wine, add the Gorgonzola, and let it melt. Add the cream and season with salt and pepper. Sauté the remaining spring onions, the finely chopped tomatoes, and the garlic in a large pan with olive oil. Add the broccoli and season with salt, pepper, and nutmeg. Add the pasta and toss everything well. Serve the broccoli pasta, pour the sauce over it, and sprinkle with grated Parmesan cheese.